So beautiful comes the transitional waking of days that lead from the end of summer to the first sweeping days of autumn. Everything I feel inside of me is related to seasonal change. Emotions, memories, senses – the connection is immediate, evident and powerful. I am attentive to the passing of months and the succession of weather – sometimes obsessive, though I think gardening may play a part in this. As the final tendrils of summer curl softly around us, the blissful crisp of the fall echoes in deep canyons. It’s hard to pick favorites, but I think my heart may be where the autumn consumes the heat and dissolves its passion into romance.
An important thing this year that has struck me – squash plants are givers. If you intend to (or not) feed your entire neighborhood plant even just one or two. They are easy to grow and eager to please, and they will most definitely take over. Their leaves are beautiful sun-soaking elephant ears that just want to absorb the rays. Squash is so versatile in culinary applications it makes for a perfect plant to grow, even if you’re just getting your feet wet for the first time. The roots run deep and the fruit is abundant – not to mention that the breeds are endless. Crookneck, “yellow”, zucchini, spaghetti, acorn, butternut – the diversity is extensive beyond their common names.
I have to laugh. I have been extremely hell-bent on consuming only what we have cultivated. This completely satisfies the entire goal of our efforts. It’s been squash dinner for weeks. If you’re ever questioning the integrity of this beautiful vegetable I would love to stimulate the conversation. The extent of our creativity with squash has had no limit – you name it. What I want to give you today is a really simple purpose of the squash, but it’s healthy and offers a satisfactory alternative to other options.
No insanity involved – just a really low and super slow bake that yields delicious vegetable chips. This may not make it ideal for summer sweltering heat but they are still rightfully addictive. I think it’s worth the slight effort involved. Also, yellow squash chips and lemon-basil aioli go really well together. The significant note I’d like to supply is that these chips do not keep very well – they are meant to be consumed the day of conception. However, this notion is alleviated by the fact that they are so delicious that you will have no issues living up to this task.
yellow squash chips with lemon-basil aioli
- 1-2 lbs of yellow/summer squash sliced into thin coins (this may be achieved with knife or mandolin)
- olive oil
- for the aioli:
- 1 egg
- 2-3 garlic cloves
- 1 tsp salt
- 1 tsp stone ground mustard
- ½ cup olive oil
- ½ cup grapeseed oil
- juice of half a lemon
- ⅓ cup of lemon basil leaves torn
- heat oven to 230 degrees.
- line 2(+) baking sheets with parchment paper/slip mats and rub olive oil onto.
- spread squash out on paper towels, salt lightly, and allow to sit for 20 minutes. press the coins with paper towels to release any excess moisture.
- spread squash on baking sheets and sprinkle with smoked paprika.
- bake for 1 hour and flip the coins onto their other sides. add additional spice if desired.
- watch intermittently for another hour in the oven, taking the chips as they finish and leaving those that need additional time.
- For the Lemon-Basil Aioli:
- Bring egg to room temperature. Traditionally aioli calls for the use of a raw egg, however this may be combated by using a pasteurized egg or coddling the egg if you're weary.
- In a food processor bring together the egg, garlic, salt and mustard.
- With the motor running slowly add the oils - a little at a time until the mixture begins to thicken. Once thickened you can add the oil in a steadier stream. Process until smooth and add lemon and lemon-basil. If you cannot access lemon-basil, regular basil with lemon will yield a similar happiness. Process a minute longer.
Your photos, stunning! You have such a distinct and poetic voice. Lovely, lovely post. And I love your endeavor to eat all of your produce and only your produce. I have been giving away cucumbers all week
Kathryn I cannot tell you how much this has made my day, your words are of the sweetest. Also I am flattered because I find you to be as fresh and down to earth as one may be – your own voice is beautiful and it sings and I’ve enjoyed following you ♥ Yesterday I took a tote’s worth of produce to my job and shared it with my coworkers and they didn’t hesitate! I love the fact that in growing we are able to feed not only ourselves but those around us – this is such an important aspect to me. Best weekend wishes.
This looks absolutely beautiful!!! I love the flavor combo and your pics are gorgeous 😀
Anne I’m so flattered to receive a visit from you – your blog and recipes are just amazing! It’s a pleasure to make your acquaintance, and thank you for the lovely compliments! I think these flavors rock too.
I cannot wait to follow your beautiful creations!
These look and sound lovely! I’ve been beet chips and sweet potato chips, but never squash chips. I am fascinated! What a great idea.
Thank you so much for your lovely words Emily! I love beet chips, they are great! Squash chips are just as fun. Any excuse to snack! But being able to feel less guilty is a major plus. xo!
Hi Danielle. The chips look wonderful and the recipe is really intriguing. I always think of deep frying when I hear the word chips. I would love to try this method. Do you think I could use zucchini? Or maybe pumpkin? Summer squash is not something I can get around here, I have never had any.
Hi Adina – thank you so much for stopping in to visit me! Thank you for the lovely compliments on the recipe. Seeing as you are not able to get squash, I do believe this method would work beautifully with other squash as well. I think pumpkin would be a fabulous one to experiment with! I bet the taste would be so wonderful. I feel that zucchini would work just as well but I would just be weary of their crazy water content – make double sure to press down on them before cooking. Vegetable chips are a great way to satisfy cravings in a healthy option! Thank you so much again!